Piquillo Peppers Stuffed with Tuna

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Roasted Piquillo Peppers, or "tiny beaks," are stuffed with imported tuna, capers and finished with fresh lemon juice for a tasty, easy-to-prepare appetizer.

Ingredients:

• 1 (12-ounce) jar DeLallo Roasted Piquillo Peppers
• 2 (6-ounce) cans Imported Italian Tuna In olive oil
• 1/2 tablespoon Delallo Nonpareil Capers
• 1/4 cup chopped Italian flat-leaf parsley
• 1/4 pound Manchego cheese, at room temperature
• 2 tablespoons DeLallo Extra Virgin Olive oil
• 2 tablespoons fresh squeezed lemon juice

Directions:

In a large mixing bowl, combine the tuna, capers, parsley and cheese. Once ingredients are incorporated, mix in olive oil to coat. Gently stuff each pepper and arrange on a platter.

Drizzle with lemon juice to serve.

Serves 4 Printer-friendly version